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Rose and Pistachio Cupcakes

Elegant floral cupcakes infused with rose water and finely ground pistachios, topped with silky rose buttercream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cupcake Batter
  • 1.75 cups all-purpose flour
  • 0.5 cup ground pistachios
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1.5 tsp rose water
  • 1 tsp vanilla extract
  • 0.5 cup whole milk
  • 2 tbsp plain yogurt
Rose Buttercream
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 2 tsp rose water
  • 1 tsp vanilla extract
  • 3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Cupcake pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line cupcake pan with liners.
  2. Whisk flour, pistachios, baking powder, baking soda, and salt.
  3. Cream butter and sugar until fluffy. Add eggs one at a time.
  4. Mix in rose water, vanilla, and yogurt.
  5. Alternate adding dry ingredients and milk until combined.
  6. Fill liners and bake 18–22 minutes. Cool completely.
  7. Beat butter, add powdered sugar, rose water, vanilla, and cream for frosting.
  8. Pipe frosting and garnish with pistachios and rose petals.

Notes

Adjust rose water carefully to avoid overpowering flavor.